Flowers in Cooking

With the arrival of spring, we finally welcomed sunny days and colorful flowers, and besides the meadows, you can find flowers on your plate and even in your glass. Garnishing food and drinks with flowers is a common trend in restaurants, but it does not only have a decorative purpose, as various petals can change the flavors of salads, cocktails, soups and desserts.

You have to be careful with the selection of flowers in cooking because not all flowers are edible. Iris, narcissus and hydrangea are the most famous examples, and if you are not sure, always check before consumption. Unlike them, if you have dandelions, marigolds, cornflowers, roses, borages, hibiscus, carnations, medicinal marigolds, lavender, safflower, violets and even sunflowers at the market or in your garden, you don't have to worry because they are all edible. When picking, just make sure that they are not treated with pesticides and chemicals, and that they are not located near roads.

In cooking, only flower petals are used because they have the most aroma, and they are used in smaller quantities as spices to improve the dish. Before use, they must be carefully washed in cold water and allowed to air dry, after which you can use them immediately or store them in the refrigerator in a jar of cold water, but it is best to use them the same day.

Lavender, one of the most famous motifs of the Mediterranean, due to its sweet taste is excellent in various desserts, such as vanilla ice cream and chocolate desserts such as cake or cookies.

The rose is a popular flower because of its strong floral fragrance, but its mild and fruity taste, is similar to green apples and strawberries. Darker-colored roses have stronger flavors, and to avoid bitterness, remove the white part of the petal. They are excellent in soups and salads and are mostly used in teas, jams, and desserts in combinations with sweet strawberry, pomegranate, or menthol anise.

The beautiful blue petals of borage, which taste like fresh cucumber, have been used in salads since the Elizabethan era, and are a very good addition to lemonades and cocktails such as gin and tonic. Lilies are also used in salads because of their slightly bitter and lemony taste. Marigold has a slight spiciness and is excellent with eggs, and when fried in olive oil, it acquires a taste similar to saffron, which is why it was called the poor man's saffron in the past.

Most popular as a tea, hibiscus is also added to salads and green vegetables, and if you don't like the taste of fresh hibiscus, which is citrusy and similar to cranberry, you can also use the dried version, which is sweeter. 

It is a frequent addition to cocktails because of its beautiful appearance and the color it emits, so you can leave a few petals in the tonic overnight and you will be greeted by a beautiful pink drink in the morning. Hibiscus syrup is as popular in Mexico as elderberry syrup is here, and it is prepared very simply using dried flowers. Dissolve one to two cups of sugar in one cup of water over medium heat, stirring occasionally, until it starts to simmer. Place one cup of dried hibiscus in a glass or stainless steel bowl and pour the syrup over them. Let it stand for at least half an hour, then strain and remove the flowers and enjoy the homemade syrup, which you can store for up to two months in the refrigerator.

Many people's favorite additions to cocktails are flowers and petals, so don't miss the opportunity to try gin and tonic with roses. Alcoholic drinks that go best with floral notes are vodka, gin, tequila blanco, and pisco, and an equally good addition can be frozen flowers in ice cubes, like punches that many people decorate with frozen roses.

If you don't have any dried or fresh flowers to use, flower water, such as rose water and orange blossom water, is a great substitute. They should be used in much smaller quantities due to their more intense taste, because they, unlike the petals, cannot be taken out later. For those who are a little more dexterous and want a "wow" effect, you can make candied orchids or rose petals and put them as decoration on tarts and cakes.

Although they are mostly used for decoration, various flowers can enhance the flavor and character of many classic dishes and cocktails. Whether they are added to a salad, frozen in ice and put in a drink, or candied for cakes, they will brighten up any seasonal and spring gathering.